Zesty Pink Lemon Coconut Chocolate Bites. Vegan Glutenfree Recipe


Raise your hand if you celebrate Valentines day :). We usually skip it, as there is already a celebration a week before for our wedding anniversary. 8 years this year! 
But hey, there were those years, when everyone scrambled to find something special to gift and do on this day. To celebrate great relationships, here is cute little bar with fresh zesty coconut layer topped with chocolate.  I know I know.. Another pink coconut bar for V-day, colored with beet. You have to try these to know what I am talking about. 
The fresh burst of lemon from the zest, chewy Coconut flakes, no added oil, no added food color, and Chocolate. love at first bite(cheesy line alert).

Zesty Coconut Chocolate Bites

For more Chocolatey options.. see the collection here. 

Here are some amazing Ideas, options and brands for Valentines day... Fair trade Chocolates, plant friendly and fair trade flowers, eco friendly jewellery and more! Have a beautiful vday with your loved ones. 

Step Pictures:

In a large pan, roast the ground Oats for 6-7 minutes on low-medium heat until there is a slight change in color and fragrant.



Stir frequently.



Meanwhile, blend the roasted beet and water into a smooth puree. Add to a small pan with the sugar.
Mix well and heat on low-medium heat until the syrup becomes almost 1 string consistency.



Add ground coconut flakes and lemon zest to the oats and mix well to distribute and reduce heat to low.



The syrup should be ready right about now. Add the syrup to the oat coconut mixture.
Mix well and take off heat.



Drop the thick mixture onto parchment and press using spatula into a somewhat rectangle shape.



Melt the chocolate chips in a double boiler and pour over the coconut bars.
Or bring 2 Tablespoons coconut milk. Add chocolate chips, take off heat. Whisk until smooth.



Let the chocolate cool completely before cutting into bars.



Zesty Lemon Coconut Chocolate Bars.
Allergy Information: Dairy, Egg, Corn, Soy, Nut, Gluten-free 
Makes 16 small(1.5 inch) bites.

Ingredients:
1/2 cup coarsely ground Oats (use certified gf if needed)
3/4 cup coarsely ground dry Coconut flakes(pulse 3-4 times)
2-3 teaspoons lemon zest (to taste)

Sugar syrup
1/2 cup ground raw sugar or florida crystals or other fine sugar or choice
1/4 cup water
1 inch slice of raw or Roasted Red Beet(about a quarter of a medium sized beet)

1/3 cup chocolate chips

Method:
In a large pan, roast the ground Oats for 6-7 minutes on low-medium heat until there is a slight change in color and fragrant.
Stir frequently. Meanwhile, blend the beet and water into a smooth puree. Add to a small pan with the sugar. Mix well and heat on low-medium heat until the syrup becomes almost 1 string consistency.
Add ground coconut flakes and lemon zest to the roasted oats and mix well to distribute and reduce heat to low. The syrup should be ready right about now. Add the syrup to the oat coconut mixture. Mix well and take off heat. 
Drop the thick mixture onto parchment and press using spatula into a somewhat rectangle shape.
Melt the chocolate chips in a double boiler and pour over the coconut bars. Spread evenly.
Let the chocolate cool completely before breaking into bars. Cool in the refrigerator to make it easier to cut them. Store in an airtight container in a cool place for 3-4 days.


You can also make balls of the mixture when warm to touch, and coat in chocolate. Or cut out hearts from the pressed rectangle and coat in chocolate.
I opt for the easy option.:) square bar bites.

To Roast Beet root: Peel the beet. Make a few knife stabs. Tighly cover in foil and bake at 350 degrees F for 45 minutes. 55-60 minutes if baking 3-4 beets together.
You can also use Canned, or raw beet. or cook the beet on stove top with a little water. 

To make your own Chocolate with cocoa powder and Coconut oil, see Katie’s recipe here.



These bars are being shared at Slightly Indulgent Tuesdays, Ricki’s Wellness Weekend. , Allergy Free Wednesdays, Shine Supper club


Other options for V-Day.

Samoa French Toasts or Molten Lava French toast breakfast in bed.

Baked Strawberry or Raspberry Doughnuts with Chocolate Rum Ganache.



Beet Pear Minneola Apple Smoothie



Pretty Very Berry Granola

Chai Spice Banana Ice cream, Mocha Chocolate Brownie Cake, Salted caramel Drizzle Sundae. 

Beet Chickpea Sliders

And this pretty Lasagna Bolognese. 

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Comments

  1. says

    i personally love having dayv send me flowers at work every valentine’s day <3 sometimes he’s not the best at vocalizing his love and appreciation for me and is better with showing me how much he cares. so on holidays(birthday, christmas, valentine’s day, anniversary), he always goes all out ;)

    i love these zesty coconut bars! you are so creative with beet juice! and coconut+lemon+chocolate is a match made in heaven!

    • says

      :D i think that is one common problem:) vivek gave me a wireless router for our first valentines day together after moving here. Go figure:)
      now the vday anniv or birthday presents are limited to girly stuff. nothing outside of flowers, chocolates, jewelery, cute things is allowed. :)
      i love the zest and coconut.. makes it so addictive.

  2. says

    So pretty! And happy anniversary! These look a little like those Italian Rainbow cookies. I used to looove those, although they were more almondy than lemony. These sound refreshing.

  3. says

    I can totally make these!! Somehow I ended up w/ three bags of coconut flour (which I love so I”m NOT complaining, but still).

    We don’t celebrate Valentine’s Day – we acknowledge it – but don’t put a lot of emphasis on it either. PS Happy anniversary!

  4. says

    These look wonderful! I have a couple questions: I know these are not the *healthiest* options, but…a) would a slice of canned beet work in place of the roasted beet? (I am not very familiar with beets, so I’m rather clueless.) And b) Lemons are usually coated with wax and such, right? What’s the best way to be sure you have all that stuff off before you zest the lemon? I’ve always been a bit chicken to use lemon zest, fearing that I’ll end up with a recipe full of wax and no actual zest. ;)

    • says

      Anything with sugar cannot really be that healthy :) Canned beet should work too. just puree it well. I buy either organic lemons or from the farmers market, and usually lightly scrub the lemons in hot water and have never tasted any wax. maybe the organic lemons are not waxed. i know people also add a little vinegar to a bowl of hot water and use that to wash waxed produce.

  5. says

    These look amazing! I can’t wait to try them! I just have a question though, would the syrup work if I used stevia or does it actually need to be real sugar?

    Thanks for the inspiration!

    • says

      It has to be sticky syrup. you can maybe use maple or agave. Or you can try add the stevia to coconut milk and add that hot full fat coconut milk. 2-3 Tablespoons to the roasted dry ingredients so it all comes together. The texture might be slightly different and the shelf life will be just a day. if you want to kee them longer, Refrigerate it for 2-3 days.

  6. says

    If Valentine’s Day means eating all those coconut slices, then I’m in. Actually, I do need something to give my other half tomorrow – if I make a big batch of these, everyone’s a winner!

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